Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Seed | not in our table | 0 |
| Cassia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 675 gm duck breast skinned and boned
- 2 tbl vegetable oil
- 2 tsp garlic puree
- 2 tsp ginger puree
- 6 tbl onion purse
- 100 gm creamed coconut chopped
- 1 tbl vinegar any type
- 1 tbl brown sugar
- 1 salt to taste
- spices (whole):
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp fennel
- 1/2 tsp fenugreek seed
- 1 1/2 tsp cassia bark
- 1/2 tsp clove
- 1/2 tsp green cardamom.
Directions
Preheat oven to 190C/375F/Gas 5.
Remove and discard skin from the duck and dice.
Put the duck in the oven for 10 to 15 minutes. To roast the spices place them on a separate baking tray in the oven at the same time but for 5 minutes only.
Grind the spices remove and use liquid from duck for subsequent frying adding it to the vegetable oil.
Fry the garlic for 1 minute then the ginger 1minute and the onion 3 minutes. Add the spices (2 minutes) the coconut vinegar sugar salt the duck and a little water if needed (enough to keep it from sticking later).
Put all this into a casserole dish and back into the oven at 190C. Inspect after 20 minutes add stock or more water if dry.
Serve after a further 10 to 20 minutes.
Robustly aromatic in taste and dark brown in colour.
Category:Sri Lankan Recipes
Category:Sri Lankan Meat Dishes